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Pork cutlets with roasted fennel and apple
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Fennel and apple complement juicy pork perfectly.
Ingredients:
  • 2 large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced
  • 2 small red onions, cut into wedges
  • 1 red apple, cored, cut into wedges
  • 20.00 ml white wine vinegar
  • 36.40 gm olive oil
  • 20.00 ml roughly chopped rosemary leaves
  • 4 x 200g French-trimmed pork cutlets
  • 250.00 ml baby spinach leaves
Instructions:
  • Heat your oven to 200°C.
  • In a large baking dish, combine fennel, onion, and apple with vinegar and 1 tablespoon of olive oil. Sprinkle with rosemary, salt, and pepper. Roast in the oven for 25 minutes until fennel and onion are tender.
  • Next, season the pork cutlets with 1/4 teaspoon of sea salt and freshly ground black pepper, ensuring they are well coated. Heat the remaining oil in an ovenproof frypan over high heat until very hot. Sear the pork chops in batches for 2 minutes on each side or until they develop a nice brown color. Towards the end of the vegetable cooking time, move the pork to the oven to complete cooking.
  • Take the roasted vegetables out of the oven, then gently mix in the spinach until combined and wilted.
  • Present a vibrant array of vegetables, crowned with succulent pork cutlets, and elegantly drenched with the rich and flavorful pan juices.

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